Grilled Shrimp Wraps with Red Pepper-Artichoke Pesto

I’m always interested in easy recipes that make great meals, but especially during the summer. I’ve got better things to do than fuss over dinner, don’t you?

This recipe for Grilled Shrimp Wraps with Red Pepper-Artichoke Pesto can take you from appetizer (think dip with fresh veggies or spread for crusty bread) to main dish (the base of a sandwich or as a topping for pasta) in a few easy steps.

Sandwiches were in order at my house recently, so I added the pesto, some lemony grilled shrimp and a handful of vegetables to a few tortillas, and a great dinner was easily wrapped up!

Recipe for Grilled Shrimp Wraps with Red Pepper-Artichoke Pesto:

Yields 2 cups pesto
Wraps serve 4

INGREDIENTS

For the Red Pepper-Artichoke Pesto:

• 12 ounces artichoke hearts, drained
• 4-5 ounces roasted red peppers
• 2 garlic cloves
• 2 tablespoons olive oil
• 1/4 cup Parmesan cheese
• 3 tablespoons pine nuts
• Juice from half a lemon
• Salt and pepper to taste

For the Wraps:

• 1 pound precooked frozen large shrimp, thawed and grilled
• 2 cups lightly packed arugula
• 1 cup julienned carrots
• 4, 10-inch whole-wheat tortillas, warmed

For the Shrimp Marinade:

• Juice of one lemon
• 2 garlic cloves, minced
• 1/4 teaspoon of salt
• 1/4 teaspoon of ground black pepper
• 1 lemon cut into 1/4-inch slices

INSTRUCTIONS

For the Red Pepper-Artichoke Pesto:

1. Combine the pesto ingredients in a food processor and puree.
2. Adjust the salt and pepper to taste. If you prefer a thinner pesto, use a bit more olive oil or lemon juice.
3. Refrigerate until ready to use.

For the Shrimp Marinade:

1. In a large, sealable plastic bag, combine the ingredients and allow to marinade for about 30 minutes.
2. When you’re ready to grill the shrimp, place in a grill basket along with the lemon slices over medium-high heat, and cook for about 10 minutes.

To Prepare the Wraps:

1. When ready, spread the pesto over each tortilla, just to the edges.
2. Add a thin layer of arugula. Next add a handful of shrimp, and top with the carrots.
3. Roll up the tortillas, slice them in half and serve.